How should I toast the whole wheat bread for this recipe?

Toast the one-inch bread cubes under the broiler until golden brown, flipping them halfway through, to ensure they are perfectly crisp for the pudding.

What gives this bread pudding its creamy texture without dairy?

Low-fat coconut milk and vegan butter provide the rich, creamy base for this savory bread pudding, complemented by nutritional yeast for a cheesy depth of flavor.

Can I prepare parts of this cherry tomato and kale bread pudding ahead of time?

You can toast the bread and roast the kale ahead of time. Store them separately at room temperature and combine with the other ingredients just before baking.

How should I store leftover Cherry Tomato and Kale Bread Pudding?

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Cherry Tomato and Kale Bread Pudding
[Vegan]

JP By: Julia Papanek

Author Bio

Julia creates healthy gluten-free desserts for chocolate lovers. She’s the author and photographer behind Sprinkles... Read More

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A square baking dish filled with savory vegan bread pudding, featuring golden-brown toasted bread cubes, vibrant red cherry tomatoes, and crispy green kale, topped with walnuts and fresh basil.

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Discover more recipes with these ingredients

Cherry Tomato and Kale Bread Pudding [Vegan]

Dairy Free

Bread pudding is such a wonderfully versatile dish. While many bakeries serve it sweet, it is also perfect as a warm, rustic, savory pie. This particular bread pudding has bright cherry tomatoes, crispy kale, crunchy walnuts, a cheesy flavor from nooch, and of course, fluffy bread pieces that tie everything... Read More

Ingredients You Need for Cherry Tomato and Kale Bread Pudding [Vegan]

5 1/2 cups cherry tomatoes, halved
1 bunch of kale, stems removed and leaves torn
2 tablespoons olive oil
1/4 teaspoon garlic powder
3/4 cup low-fat coconut milk
3 tablespoons vegan butter, cut into smaller pieces
A small handful of basil, coarsely chopped
8 ounces whole wheat loaf of bread, cut into one-inch cubes
1/2 cup walnuts, coarsely chopped
1 teaspoon olive oil
1/4 cup nutritional yeast

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How to Prepare Cherry Tomato and Kale Bread Pudding [Vegan]

Toast the bread under the broiler until golden brown, flipping half way and set aside.
Preheat oven to 375°F. In a large bowl, massage the kale with olive oil and sprinkle with salt, pepper and garlic powder. Place half the kale on a baking sheet and roast for about 10 minutes, toss and roast for another 5 minutes or so until crispy.
Increase oven to 425°F. In a large bowl, add the crispy kale, cherry tomatoes, coconut milk, basil, nutritional yeast, vegan butter, salt, and pepper and stir to mix. Transfer to an 8 by 8-inch baking dish and bake until coconut milk has reduced, about 25-30 minutes.
Coat the walnuts in one teaspoon of olive oil. Stir toasted breadcrumbs into tomato and kale mixture, then scatter the walnuts and remaining kale over the top. Bake for another 10 minutes until kale on top is crispy. Let sit for 10-15 minutes before serving.